chicken-and-egg - page 40

Chicken & Egg. Welfare and Food Together.
On a lightly floured surface, roll out the pastry
to about 3mm thick and line your tart tin with it,
making sure the edge of the pastry stands just
a little proud above the rim. Trim the edges,
then prick the base with a fork and return it to
the fridge for a further 30 minutes. Don’t be
tempted to skip this step – it will help prevent
shrinkage in the oven.
Preheat the oven to 200°C/fan 180°C/gas
mark 6 and put a baking sheet in to heat up.
Remove your tin from the fridge, line with
non-stick baking paper and fill with baking
beans (see page 211). Bake on the hot baking
sheet in the oven for 20 minutes, then remove
the paper and beans, brush with beaten egg
yolk and bake for a further 10–15 minutes or
until golden. Remove and let cool, then
carefully remove the tin.
For the filling, beat together the ricotta and
crème fraiche and stir in the Parmesan, dill,
lemon zest and juice and a little salt and
pepper. Bring a large pan of salted water to the
boil. Cook the asparagus and broad beans for
2–3 minutes or until just tender, then drain and
run under the cold tap to stop them cooking
further. Squeeze the beans from their skins.
Once the tart case is completely cool, spoon
in the creamy filling and arrange the asparagus
and broad beans on top. Whisk the dressing
ingredients together and brush or drizzle over
the tart. Scatter with lemon zest and serve in
thick slices.
Lemony Asparagus
and Ricotta Tart
Serves 8
Equipment: 1 x 23cm loose-
bottomed fluted round tart tin
350g Savoury Shortcrust Pastry
A little plain flour, for dusting
1 free range egg yolk, beaten
Grated zest of 1 lemon, to serve
For the filling:
250g ricotta cheese
150g crème fraîche
50g Parmesan cheese, finely grated
1 small bunch of fresh dill, leaves
Juice and grated zest of 1 lemon
200g asparagus spears, woody ends
75g podded fresh or frozen broad
Salt and freshly ground black pepper
For the dressing:
2 tbsp extra-virgin olive oil
A squeeze of lemon juice
Recipe courtesy of
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